Chilli and herb cajun cornbread
By: Ainsley Harriott From: Ainsley's Meals in Minutes
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Chilli and herb cajun cornbread
- Prep time:
- 15 mins
- Cook time:
- 50 mins
- Serves:
- 4-6
Try Ainsley Harriot's version of an all-American classic - it tastes best warm out of the oven, but can be made up to one day in advance and stored in an airtight container
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Ingredients
- 50g Butter, plus extra for serving
- 150g self-raising flour
- 1 tsp Salt
- 2 tsp Baking powder
- 1 tbsp caster sugar
- 1/2 tsp cracked black pepper
- 150 g yellow cornmeal, or polenta (maizemeal)
- 2 Eggs, lightly beaten
- 300ml cultured Buttermilk
- 1 red chilli, seeded and finely chopped
- 2 tbsp mixed fresh herbs, chopped, (such as flat-leaf parsley, chives and basil)
Method
1. Preheat the oven to 180C/gas 4. Melt the butter in a small pan or in the microwave and use 1 tablespoon to grease a 1.2 litre non-stick loaf tin. Set the remainder aside. Sift the flour, salt and baking powder into a bowl, then tip in the sugar, pepper and cornmeal and give it a good mix.2. Make a well in the centre of the dry ingredients and quickly stir in the eggs, buttermilk and remaining butter until you have achieved a smooth, thick batter. Fold in the chilli and herbs until just combined. Spoon the mixture into the prepared tin and bake for 40-45 minutes or until golden brown and an inserted skewer comes out clean.
3. Using a clean tea towel, carefully remove the loaf from the tin onto a wire rack, then leave to cool. Serve the loaf, warm or cold, sliced with butter.
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Latest Comment
I made this cornbread today and it was delicious!!! It was my first ever attempt at cornbread and I found it very easy. The smell that filled my kitchen when it was baking was deliciously savoury! The herbs really added a delicious dimension. I'll definately be making this many many more times!